Thanksgiving
recipes
SpatchcockSmoked CajunTurkey
Recipe submitted by Ben Thompson.
INGREDIENTS
1 Turkey
1 Bottle of Tony Chachere's Cajun Butter Injection
1 Stick of room-temperature butter
1 Bottle of Whiskey Rub Salt and Pepper
Onion Powder
Garlic Powder
Cayenne Pepper
Cayenne Pepper
DIRECTIONS
Paprika Cumin
Sazon Seasoning
Tony Chachere's Original Creole Seasoning
Combine seasonings until desired taste. Don’t be shy with the Cayenne.
1. Remove turkey from packaging and drain any excess juice. Remove the neck and giblets from the bird.
2. Place the bird breast side down on the cutting board. Cut out the backbone and tail with the butcher shears. Flip the turkey over and break the breast bone with both hands in a CPR motion.
3. Position turkey on the rack on top of the roasting pan in a butterfly position. Rub the entire bird with the stick of butter. Inject every part of the bird with Tony Chachere’s Injectable then season generously with rub.
4. Place prepared turkey on a 250° smoker.
6.
5. Prepare spritz in spray bottle with equal parts whiskey and water and spritz the bird with whiskey/water mix once every hour.
7. You will need: large roasting pan (16x16 is best with at least an inch of depth), wire rack for roasting, spray bottle, butcher shears, smoker, large cutting board to prep the bird, and nitrile gloves for prepping.
Smoke the turkey until the breast reaches an internal temperature of 165° then remove smoked turkey and let rest 30 minutes. Carve and enjoy!
NOTES
Perfectfor leftoverturkey!
CalvertSandwiches
Recipe submitted by Kim Palmer.
INGREDIENTS
Sliced Monterey jack cheese
Sliced roasted turkey
Applewood smoked bacon (crispy)
Bread - go to the bakery section and grab a loaf of rosemary focaccia bread and split in half
Sauce
1/2 cup mayo
1 tablespoon balsamic vinegar
Sprinkles of rosemary
DIRECTIONS
Spread the sauce combination on the bottom piece of bread and layer with turkey slices (from the deli or leftover from turkey day), bacon and cheese. 1. Press sandwich until cheese is melted and ENJOY! 2.
NOTES
You will need a griddle for this receipe.
GritsauGratin
Recipe submitted by Melodie Powell.
INGREDIENTS
1 cup quick cooking (not instant) grits
4 cups water
I stick butter
1 egg
1/2 cup milk
3/4 lb American cheese (orange), grated
Garlic salt
Cooking spray
DIRECTIONS
Bring water to a boil in a large saucepan.
1. Stir in grits. Cover and reduce heat. Cook 5-7 minutes or until thick.
2. Add butter and stir to melt butter.
3. Add egg and milk-whisk egg into the milk before adding.
4. Sprinkle grated cheese liberally with garlic salt. Add cheese to grits and stir until cheese is melted. 5.
6. Can sprinkle paprika on top near the end of cooking time.
Pour into a 9x13 casserole dish sprayed with cooking spray. Bake at 350° for 30 minutes or until bubbly.
7.
NOTES
I go to the deli and ask for a block of American cheese about 1.5” or so thick. Then grate it in a food processor. Can prepare a day ahead but don’t bake until needed.
1.
Recipe submitted by Melodie Powell.
Peas&Asparagus AuGratin INGREDIENTS
1 can LeSeuer very young small sweet peas, drained 1 (8 oz) carton sour cream
Fresh asparagus (slightly steamednumber of spears needed depends on how big they are)
1 - 1 5 cups grated American cheese
Flour
Sugar
Salt & Pepper Water
DIRECTIONS
Place drained peas in a saucepan. Cover with sour cream. Heat but do not let “bubble” or boil. As the sour cream gets warm, it thins.
2. Season with a little salt, pepper, and sugar. 3. Add the grated cheese and stir gently until the cheese melts.
Thicken with a thin paste of flour and water to get to the approximate consistency of creamed peas.
4. Pour the mixture into a 7x11 casserole dish.
5.
6. Sprinkle extra cheese on top of asparagus.
Arrange slightly steamed asparagus spears on top, going on the shorter side of the dish. Probably need at least 16 spears depending on size. Lay them next to each other, almost touching.
7. Bake at 350° for 30 minutes or until slightly bubbly.
8. Sprinkle paprika on top of the asparagus toward the end of cooking time. 9.
NOTES
Asparagus spears will need to be trimmed to about 6-7” to fit across the casserole dish. For the cheese, I go to the deli and ask for a block of orange American cheese, maybe an inch block or so.
Houston'sSpinachArtichokeDip
Recipe submitted by Dara Witte.
INGREDIENTS
2 (8 oz) packages cream cheese
1 (8 oz) bag Monterey Jack cheese (shredded)
1 (4 - 6 oz) bagged Parmesan cheese (shredded)
1 small – medium yellow onion (diced)
1 can Rotel
1 box frozen spinach (drained and thawed)
1 can artichoke hearts (chopped) Garlic salt to taste
DIRECTIONS
Add all ingredients into crockpot and cook on low until melted. 1. Serve with veggies, pita and/tortilla chips. 2.
NOTES
I also serve with a side of sour cream and a side of Pace picante sauce. Enjoy!
LayeredMashed PotatoBake
Recipe submitted by Janessa Howell.
INGREDIENTS
3 lb baking potatoes, peeled, chopped and cooked
3 lb sweet potatoes, peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup Sour Cream
1/4 cup black pepper
1 cup Shredded Parmesan Cheese
1 cup Shredded Cheddar Cheese
DIRECTIONS
Heat oven to 375°.
1. Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream, and pepper to each bowl; mash until potatoes are creamy.
2. Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer each of the potatoes in 2 quart clear casserole.
3. Repeat layers (2 of each).
5.
4. Bake 15 minutes. Top with remaining cheeses; bake for 5 minutes or until melted.
SwissCheese Potatoes
Recipe submitted by Shirley Ann Simien Curl
INGREDIENTS
1 (2 lb) package frozen hashed brown potatoes
2 cups whipping cream
2 cups shredded Swiss Cheese
1/2 cup melted butter
Salt and pepper to taste
DIRECTIONS
Thaw frozen potatoes slightly. 1. Combine all ingredients. Spoon into large baking dish. 2. Bake at 350° for 1 hour and 15 minutes until brown and bubbly. 3.
SweetPotatoCasserole withPecanTopping
Recipe submitted by Carla Macedo.
INGREDIENTS
4 cups mashed sweet potatoes
½ cup sugar
2 eggs, beaten
1 teaspoon vanilla
½ cup milk
½ cup melted butter
Topping
1/2 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup melted butter
DIRECTIONS
Preheat oven to 350°.
1. Mix sweet potatoes, sugar, eggs, vanilla, milk, and butter.
2. Spread into a greased dish.
3. Combine topping ingredients and sprinkle over the sweet potatoes.
5.
4. Bake for 30-40 minutes, until golden.
SweetPotato,Peach, &CashewBake
Recipe submitted by Kari Amensen.
INGREDIENTS
1/2 pound sweet potatoes/ yams (2 large or 3 medium, I prefer the dark-skin yams)
1 (29 oz) can peach halves, drained & coarsely chopped
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons cornstarch
3 tablespoons butter
1/2 -1 cup salted cashew halves or pieces
DIRECTIONS
1. Preheat oven to 400°.
Boil unpeeled potatoes in water, just until you can get a fork through the thickest part (approximately 20-30 minutes). Don't overcook them or they will get mushy during baking. Peel and coarsely chop (about 1-inch cubes).
2. In a small bowl, combine brown sugar, ginger, salt and cornstarch.
3. Grease casserole dish with butter or vegetable spray.
4. Layer sweet potatoes, sprinkle a little extra salt directly on the sweet potatoes, then layer peaches on top.
5. Top with sugar mixture and dot with butter.
7.
6. Cover and bake for 30 minutes.
8.
Uncover and top with cashews. Continue to bake for another 10-15 minutes until bubbly.
NOTES
The best dish to cook this in is a shallow casserole such as a 7x11-inch so that you only have one layer of potatoes and one layer of peaches.
Recipe submitted by Alison Heimsoth.
Port-Spiked CranberrySauce INGREDIENTS
1 cup ruby port
4 cups fresh cranberries
1 cup sugar
Finely grated zest of 1 orange
1 cup fresh orange juice
Finely grated zest of 1 lemon
1 cinnamon stick
DIRECTIONS
In a large saucepan over medium-high heat, simmer the port until reduced by half, about 5 minutes.
1. Add the cranberries, sugar, orange zest, orange juice, lemon zest, and cinnamon stick. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low and simmer until the cranberries have burst and the juices have reduced and are thick enough to coat the back of a spoon, about 15 minutes.
2. Let the sauce cool to room temperature, then cover and refrigerate until ready to serve.
3. Discard the cinnamon stick and bring the sauce to room temperature before serving. 4.
CandiedPecans
Recipe submitted by Dara Witte.
INGREDIENTS
3 cups pecans
1 egg white
1 tablespoon vanilla
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon nutmeg
DIRECTIONS
Whip egg white and vanilla until fluffy.
1. Add pecans and mix until covered. 2. Add sugar, salt, cinnamon, cloves and nutmeg into plastic bag and add nuts. 3. Shake well.
4. Cover cookie sheet with wax paper.
5. Spread pecans onto sheet evenly.
7.
6. Bake at 300° for 18 to 25 minutes.
Recipe submitted by Donna Dickmeyer.
INGREDIENTS
1 box Devil’s food cake mix
1 cup milk
1 cup sugar
2 cups miniature marshmallows
1 (14 oz) bag of coconut
1 can chocolate frosting
DIRECTIONS
1. Bring milk to a boil and add sugar. Remove from heat. 2. Add miniature marshmallows and stir until melted.
Mix box of Devil’s food cake then bake as directed. Cool and split into layers.
3. Add bag of coconut.
4. Spread between layers
6.
5. Frost with can of chocolate frosting.
Tastes like a Mounds Bar.
NOTES
PumpkinBars
Recipe submitted by Linda Benso.
INGREDIENTS
2 cups canned pumpkin
1 2/3 cup sugar
3/4 cup salad oil
4 eggs
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
2 cups flour
1 cup chopped walnuts and/or raisins
Icing
1 (3 oz) package cream cheese
2 tablespoons milk
3/4 stick of margarine/butter
1 2/3 cup powdered sugar
DIRECTIONS
Mix canned pumpkin, sugar, salad oil, and eggs.
1. Add salt, cinnamon, baking soda, flour, chopped walnuts and/or raisins.
2. Spread on ungreased 12” x 18” jelly roll pan.
3. Bake 20 minutes at 350°.
4. Take out and let it cool.
5. Using a blender or mixer, combine icing ingredients.
7.
6. Frost icing on bars.
I use pecans instead of walnuts.
NOTES
